Essence Stockholm

02/06/2026

A big thank you to for once again making us part of their restaurant selection!

13/04/2026

Four Hands Dinner.

On April 29, I welcome my friend Aron Van Vliet for a four-hands dinner at Essence.

Aron has just returned from a long, inspirational trip to Japan and found a window in his schedule before starting his new role as the Sous Chef at Tommy Myllymäki and Pi Le’s upcoming restaurant, Liv in Slussen.

With a résumé spanning six countries and experience as an employee at top restaurants across the world, including The Alchemist in Copenhagen, I’m truly looking forward to collaborating with him for the first time.

Tickets are available via our website (Link in bio)

Menu: 8 Servings: 1750 SEK

Wine Pairing: 1450 SEK

Alcohol Free Pairing: 950 SEK

30/03/2026

Chocolate, Brown Butter and Sesame.

28/03/2026

23/03/2026

Thank you to .nordics for including us in the guide this year with 90/100 points!

24/02/2026

Join us for an unforgettable evening of exceptional wines from renowned winemaker Mauro Molino at Essence, in collaboration with Lively Wines and Guldtaxen.

With only 16 seats available, this exclusive event offers a rare opportunity to taste outstanding wines matched with some of Essence’s signature dishes.

Guests will also have the chance to meet and talk wine with one of Piemonte’s finest winemakers in an intimate and relaxed setting.

Bookings can be made via our website (link in bio)

22/02/2026

Four-Hands Dinner at Magpie Västerås.

After a really great event last year, Essence will return to Magpie for another pop-up in March.

If you would like to join us for this event, reservations are available on Magpies homepage! https://www.magpierestaurant.com/

13/02/2026

Beef Dumpling, Mushroom Tea, Toasted Buckwheat.

11/01/2026

An old Essence classic: Poached Crab, Dill Croustade, “Rainbow” Trout Roe, Crab Emulsion.

28/12/2025

Favorite 10 Dishes of 2025 (In no particular order)
As the year draws to a close, we look back at ten of our favorite dishes of 2025.

1. Lobster Tail, Lobster Ravioli, Ramson Oil, Butter Sauce.

2. Hamachi Tartlet, Soy Emulsion, Finger-Lime, Pickled Kohlrabi.

3. Fish Crackers, Trout Rillettes, Harissa Emulsion, Crispy Fish Skin.

4. Grouse Breast, Truffle Mousse, Japanese Artichoke, Chantenay Carrots.

5. Zucchini Flower, Cod Mousseline, Butter Sauce, Borage Flowers, Dill Oil.

6. Wood Pidgeon, Truffle, Morrel Mushrooms, Asparagus, Pea Puree.

7. Rhubarb Tartlet, Poached Apple, Vanilla Custard, Raspberry Sorbet.

8. Duck Liver from Skåne, Lichen, Beetroot Chips, Kale, Smoked Duck.

9. Lobster Tartlet, “Lobster Caviar”, Crispy Leek, Pentas Flowers.

10. Pan Seared Halibut, Halibut Cannelloni, N25 Caviar, Beurre Blanc, Ramson Oil.

Many thanks to everyone that visited us in 2025. We are closed for a short break and return on the 9th of January, recharged and full of new ideas!